This simple and delicious bread recipe is one that I have make a lot, especially during the summer months when my rosemary plant is flourishing. Surprisingly, the plant is still surviving the winter thus far so I decided to harvest some of it up and bake more bread. This recipe is a version from Romano's Macaroni Grill that I found on food.com. It is really good and super easy but you do have to plan ahead because it takes a while for the bread to rise.
This version makes two small loaves.
1 Tablespoon yeast
1 Tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
2 Tablespoons rosemary
2 Tablespoons butter
1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
2. Mix in 1 Tablespoon butter, salt, and 2 cups of flour
3. Add 1 Tablespoon of fresh rosemary
4. Knead for about 10 minutes by hand or in food processor about five minutes until smooth and elastic
5. Add more flour if necessary
6. Oil a bowl, put dough in it and cover with a towel
7. Let dough rise in a warm place for one hour until doubled
8. Punch down dough and divide in half
9. Let dough rest about five minutes
10. Spray baking pan or cookie sheet with cooking spray
11. Shape dough into two small rounded loaves
12. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly in the surface
13. Let loaves rise again until doubled, about 45 minutes
14. Preheat oven to 375 degrees
15. Bake for 15 to 20 minutes until lightly browned
16. Carefully remove from oven, brush with remaining butter and add salt if desired.
You could also substitute dried rosemary, Italian seasoning, or Herbs de Provence seasoning if you did not have fresh rosemary on hand.